Pear Chutney and Goat Cheese Bruschetta Recipe

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Ingredients:

Serving

1 (8 -9 oz) long loaf french bread
4 large ripe but firm pears ( bosc or anjou)
1/3 cup packed brown sugar
1/3 cup dark raisin, chopped
1/3 cup cider vinegar
2 tsp peeled and grated fresh ginger
1/2 tsp chinese five spice powder
1/4 tsp salt
flat leaf parsley

Directions:

Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool.
Meanwhile, prepare pear chutney: Peel and core pears; cut into 1/2-inch pieces. In nonstick 12-inch skillet, cook pears, sugar, raisins, vinegar, ginger, five-spice powder, and salt over medium heat 25 to 30 minutes or until all of liquid evaporates and sugar caramelizes, stirring frequently during the last 10 minutes of cooking. Mixture will become very thick and turn dark brown. Cool chutney to room temperature.
Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1 scant tablespoon pear chutney and a parsley leaf.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	135.97 Kcal (569 kJ)
Calories from fat	1.3 Kcal
		% Daily Value*
Total Fat	0.14g	0%
Sodium	97.93mg	4%
Potassium	215.44mg	5%
Total Carbs	34.24g	11%
Sugars	20.42g	82%
Dietary Fiber	4.32g	17%
Protein	0.64g	1%
Vitamin C	5.3mg	9%
Iron	0.7mg	4%
Calcium	28.3mg	3%

Amount Per 100 g
Calories	92.81 Kcal (389 kJ)
Calories from fat	0.88 Kcal
		% Daily Value*
Total Fat	0.1g	0%
Sodium	66.84mg	4%
Potassium	147.05mg	5%
Total Carbs	23.37g	11%
Sugars	13.94g	82%
Dietary Fiber	2.95g	17%
Protein	0.44g	1%
Vitamin C	3.6mg	9%
Iron	0.5mg	4%
Calcium	19.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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